The pressure builds and you start counting down minutes until you eat. You sense the air in the cooker tighten as the timer ticks down. It’s like the whole kitchen knows something good is coming.
You recall how quick it was to get the chicken tender and juicy. The chili powder and cumin smell wafts around, teasing your senses. You almost forgot how much easier a pressure cooker makes a casserole like this.
The valve hiss signals the pressure build is complete and you’re just moments away. You can’t wait that last slow release to dig in. This Tex-Mex Chicken Enchilada CasseroleJonathan Porter hits all the right notes fast.
The Truth About Fast Tender Results
- Pressure cooking locks in moisture so chicken stays juicy not dry.
- Chili, cumin, and smoked paprika flavors infuse deep thanks to the heat.
- Quick release avoids overcooking the chicken while keeping broth depth rich.
- Valve hiss tells you the pressure is perfect every time.
- Slow release for a few minutes if you want meat really tender but not mushy.
- Mixing green chiles and enchilada sauce early gives a saucy layer that soaks into tortillas.
- You get deep, hearty flavor way faster than oven-only baking methods.
Your Simple Ingredient Checklist
- 1 tablespoon olive oil for sautéing onion.
- 1 small onion diced to add natural sweetness.
- 3 cups shredded cooked chicken - you can use rotisserie or leftover chicken.
- Seasonings - 1 teaspoon chili powder, ¾ teaspoon ground cumin, ½ teaspoon smoked paprika, salt and pepper to taste.
- 4 ounces mild diced green chiles bring a little heat and depth.
- 2 ½ cups red enchilada sauce for that classic Tex-Mex richness.
- 6 corn tortillas cut into 6-inch strips - these soak up all the saucy goodness.
- 2 cups shredded cheese - cheddar or Mexican blend melts great on top.
You might wanna have some fresh cilantro, diced tomatoes, sour cream, jalape o slices, and green onions ready for toppings if you’re feeling fancy.
Walking Through Every Single Move
Start by heating your olive oil in a big skillet over medium heat. Toss in the diced onion and let it get soft and sweet, about 5 minutes.
Next, add the shredded chicken along with chili powder, cumin, smoked paprika, salt, and pepper. Stir everything well and cook for 2 to 3 minutes just to wake up those flavors.
Now, dump in the diced green chiles and half a cup of the enchilada sauce. Mix it all up good and take it off the heat.
Grab a 9x13-inch baking dish. Spread half a cup of enchilada sauce on the bottom - this keeps the tortillas from stickin' and adds saucy goodness at the base.
Layer half of your chicken mix, then pour another half cup of sauce over. Keep layering with the rest of the chicken and sauce. Finish it off with the last enchilada sauce spread evenly on top.
If you're feelin’ cheesy, sprinkle a good amount of shredded cheese over everything. Cover that dish with foil and pop it in a 3756F oven for 20 minutes. Then peel off the foil and bake for 10 more until it’s all bubbly and perfect.
Smart Shortcuts for Busy Days
- Grab pre-cooked shredded chicken from the store or leftover chicken from your fridge. Saves a ton of time.
- Use canned diced green chiles instead of fresh - it works real good and you don’t gotta worry about chopping.
- Make the sauce mix the night before and store it covered in the fridge. When it’s time to cook, just assemble and bake.
These shortcuts help you fix dinner quick but still get that fresh cooked taste you love. You don’t gotta skip layers or flavor just 'cause you’re in a rush.
The Flavor Experience Waiting for You
When you cut into this casserole, you notice the layers soaked with spicy enchilada sauce wrapped around tender chicken. That slow mingling of chilies and cumin hits your tongue in a friendly blaze.
The melted cheese adds gooey bits with little salty bursts that keep you coming back for more. It’s a perfect Tex-Mex hug from your plate.
Your toppings like cilantro and avocado bring fresh brightness to balance the deep savory sauce. Each bite takes you on a little trip south of the border without ever leaving your kitchen.
How to Store This for Later
- Wrap leftovers tight in foil or an airtight container. Keeps fridge moisture out and flavors in.
- Reheat in the oven covered to keep the casserole from drying. Low and slow works best around 3256F.
- You can freeze portions for up to 3 months. Wrap well with plastic wrap and foil before freezing.
- Thaw frozen portions overnight in the fridge before reheating for best texture and taste.
This casserole holds up pretty good so you can enjoy it later without losing that saucy, cheesy goodness.
What People Always Ask Me
- Can I use fresh chicken instead of cooked? You sure can but you gotta cook it first in the skillet or the pressure cooker until fully done before layering.
- Is there a vegetarian version? Definitely. Just swap the chicken for beans or roasted veggies and you’re set.
- What kind of cheese melts best? A Mexican blend or cheddar works great. They get nice and gooey without getting oily.
- Can I make this gluten-free? Yep, just make sure tortillas are corn and enchilada sauce is gluten-free.
- Should I use quick release or slow release on the pressure cooker? Quick release works best here so chicken stays tender and juices stay in.
- Can I add other veggies? For sure. Bell peppers or corn mix right in with this casserole.
Tex-Mex Chicken Enchilada CasseroleJonathan Porter
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 tablespoon olive oil for sautéing onion
- 1 small onion diced
- 3 cups shredded cooked chicken rotisserie or leftover
- 1 teaspoon chili powder
- ¾ teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt to taste
- Pepper to taste
- 4 ounces mild diced green chiles
- 2 ½ cups red enchilada sauce
- 6 corn tortillas cut into 6-inch strips
- 2 cups shredded cheese cheddar or Mexican blend
- Toppings cilantro, avocado, diced tomatoes, sour cream, jalapeño slices, green onions (optional)
Instructions
Instructions
- Preheat the oven to 425°F.
- In a large nonstick skillet, heat olive oil over medium-high heat. Add the diced onion and cook until tender, about 3-5 minutes.
- Reduce heat to medium-low and add the shredded chicken. Season with chili powder, cumin, smoked paprika, salt, and pepper.
- Mix in the green chiles and enchilada sauce. Stir in the tortilla strips until well coated with the sauce. Let simmer for 2 minutes to soften the tortillas.
- Transfer everything to a baking dish and sprinkle the shredded cheese evenly over the top.
- Bake in the preheated oven for 7-10 minutes, or until the cheese is melted and bubbly.
- If desired, broil for a minute to brown the cheese, but watch closely to prevent burning.
- Let rest for 5 minutes before serving.
- Serve warm with optional toppings as desired.
